White Chicken Stock (Without the Veal Bones)

OK so you have stored up your carcasses in the freezer and now it is time to make a batch of stock!

For this you need a minimum of 2kg which isn’t a lot, perhaps 3 carcasses with wings. The general recipe is below, but just multiply this up as necessary – I like to do this with at least 10kg chicken bones/carcasses.

  • Get 2kg chicken bones and carcasses
    Place in 3 litres of cold water, bring to a boil, reduce and simmer for 3-4 hours
    Remove all the bones and sieve the stock into a clean pan
  • On a heavy boil, reduce the stock down to 2 litres
  • Add the following flavorings:
    • 2 Onion
    • 2 Sticks of celery
    • 2 Carrots
    • A small bunch of parsley
    • A few sprigs of thyme
    • 1 large bay leaf
    • A few peppercorns
  • Boil for 1 hour
  • Turn off heat and leave to infuse for another couple of hours
  • Sieve again using a new J-Cloth

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